Tags

, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Deep Plate’s fourth“Challenge” submission is between Keith Lord and Tom Jankovich

Please support these chefs by voting in the  poll featured on the right through July 13th at 11:59 pm EST.

A special thank you to the chefs for their ongoing support.

Keith A. Lord, Corporate Executive Chef  Food & Beverage Head, Festivities Catering & Special Events, TK&A Custom Catering, San Diego, CA

sea urchin flan, yuzu, truffle essence, catalina uni roe*

 2 uni flan - juliana twedt

gaijin sushi a go-go on cool, cool marble

1 sushi - lauren cerullo 

seared bay scallops, super sweet creamed corn & soy bean “succotash”, corn milk foam

 7 scallop and corn - lauren cerullo

edamame with lime & black truffle aioli in a fragrant herb bath, curried chicken udon with spring onions

 3 noodles and beans - lauren cerullo

“fish and chips” proper english battered skate wing, pommery roasted marble potatoes, connelly gardens haricots vert & garlic aioli

8 fish and chips - lauren cerullo 

thai hot pot, shrimp, corn and eggplants, lemongrass hot & sour broth

 4 thai hot pot - lauren cerullo

early purple cherokee tomatoes from the backyard, st. agur bleu crouton, basil evoo, fleur de sel

 5 tomato salad - lauren cerullo

pei mussels with thai eggplants, pak choy, kaffir lime & killer green curry broth

6 pei mussles - lauren cerullo 

seared baby yellowtail white asparagus, king oyster mushrooms & mussel beurre fondue

9 yellowtail - lauren cerullo 

warm & melty callebault belgian chocolate cake

 10 chocolate cake - lauren cerullo

 

  • *photo by Juliana Twedt
  • all other photos by Lauren Cerullo

 

Tom Jankovich, Executive Chef, Grandfather Golf and Country Club, Linville, NC

Eight courses of my favorite things

Foie Gras Brulee

Grilled Foie Gras with Raspberry Jam and Rosemary Crème Brulee

 1 foie gras

Salad Napoleon

Layers of Heirloom Tomato, Avocado, Kalamata Olive, Feta, Cucumber and Baby Spinach dressed with Sundried Tomato and Basil Vinaigrettes

 3 salad

Soup and Sandwich

Smoked Tomato soup topped with Basil Foam and Crisp Basil accompanied by grilled cheese with Vermont White Cheddar

 2 tomato soup

Sushi

 Ahi Tuna with Sriracha Aioli, Yellowtail with Sweetened Soy and Wasabi Tobiko and Tazmainan Salmon Belly with Wasabi Aioli

4 sushi 

Burger and Fries

Mini Kobe Burger grilled Rare with Truffle Aioli, on a Toasted Ciabatta Bun with matchstick Yukon Potato Fries, sweet Gherkin and house made Hickory smoked Ketchup

 5 mini kobe burger

Lamb Chop

Colorado Lamp Chop, Dijon brushed, Scallion bread crumb coated, roasted rare and served with mashed Sweet Potatoes and a rich Lamb Jus Lie

6 lamb 

Cheese and Crackers

Cambozola Cheese with French Sourdough Crostini, and fresh Cherries and Berries

7 cheese 

Stuffed Strawberries

Stemmed local Strawberries filled with Heirloom Tomato Marmalade, on crumbled Almond Biscotti, drizzled with aged Balsamic Syrup and finished with Honey sweetened whipped Mascarpone

8 strawberry